The Food and Cooking of Rome & Naples Valentina Harris

The Food and Cooking of Rome & Naples - Valentina Harris

The Food and Cooking of Rome & Naples

Valentina Harris

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There is no other city quite like Rome. Once capital of the world, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in the historical region of Lazio, somewhat overshadowing the rest of the region's history and natural beauty. The neighbouring region of Campania, may claim its own sprawling… Přejít na celý popis

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There is no other city quite like Rome. Once capital of the world, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in the historical region of Lazio, somewhat overshadowing the rest of the region's history and natural beauty. The neighbouring region of Campania, may claim its own sprawling capital, Naples, as the food capital of Italy: it is, after all, the birthplace of some of Italy?s most famous dishes. Lazio and Campania, along with the wild landscape of Abruzzo and Molise, make up the central area of Italy, and, to the west, Sardinia nestles in the glistening turquoise sea, with a landscape, people and food culture that are quite distinct from mainland Italy.This stunning new book captures the essence of central Italian food and cooking, with a fabulous introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia, as well as an exploration into the many festivals and celebrations that take place in the cities, towns and villages, and the traditional foods that accompany them. An in-depth guide to the classic ingredients of the area follows, including quintessentially Italian foods, such as pasta, artichokes and tomatoes; cheeses, such as mozzarella, pecorino and scamorza; and local delicacies, such as milk-fed lamb and the highly prized saffron.The recipe section contains 65 authentic recipes from central Italy and Sardinia, with chapters covering all the courses, including Soups and Antipasti; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Eggs, vegetables and Cheese; and Desserts and Baking. Dishes include world-famous classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites, such as Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake.With 370 inspiring colour photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the wonderful cuisine of their surrounding regions.

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Nakladatel
Aquamarine
datum vydání
2010
isbn
978-1-903141-88-5
ean
9781903141885
Jazyk
angličtina
Počet stran
128
Vazba
pevná vazba

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